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Synonyms were used for: Lebensmittelchemie
Search without synonyms: keywords:("Lebensmittelchemie")
Used synonyms:
- food chemistry
- nahrungsmittelchemie
-
Levels of caffeine, total solution, and pH of coffee boiled water during decaffeination of robusta coffee
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Effect of decaffeination time on the chemical profile of green bean arabica coffee (Coffea arabica L.)
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
The effect of pre-treatment on chemical characteristics of pumpkin seeds (Cucurbita moschata Durch)
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Effectiveness of IgM and bodyweight of snakehead fish concentrate dispersion
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Effects of roasting process on the precursor components for maillard reaction in fermented cocoa beans
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Maintaining bioactive compounds during maltodextrin (based on sweet purple potato starch (Ipomea batatas L.)) production
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Combination of Gedi leaves (Abelmoschus Manihot L.) extract and arabica coffee (Coffea arabica L.) in making herbal coffee as an alternative therapy for diabetes mellitus
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Enrichment of folic acid and iron in mango (Mangifera indica L.) smoothie with the addition of liquid and powder type of spinach (Amaranthus tricolor L.) leaf as a fulfill of stunting nutrition
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Analysis of the bread from grain germination rice flour and parboiled rice flour
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Optimization of the maltohemidextrin from purple sweet potato (Ipomea batatas L.) by maintaining bioactive compound
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
The effect of drying temperature and solvent on total phenolic content and antioxidant activity on flesh and seeds of bitter gourd (Momordica charantia)
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Potential utilization of liquid smoke Pandanus conoideus as a natural preservative of fish during storage
American Institute of Physics | 2023|Keywords: FOOD CHEMISTRY -
Chemical and physical stability of soluble coffee stored in different packaging materials
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Evaluation of methodology to follow volatile composition over time
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Volatile compounds in the vehicle-interior: Odorants of an aqueous cavity preservation and beyond
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Unravelling the typicity of 17 rum terroirs by GC-FID and aroma compound mapping
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Microwave sensor based on molecularly imprinted silica for the detection of phenylacetaldehyde in wine
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Investigation of the amino acid derivatives and small peptides profile in culinary bases
TIBKAT | 2022|Keywords: Lebensmittelchemie
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